Soy Ginger Salmon Bowl (Printable)

Tender glazed salmon with steamed rice and crisp Asian vegetables for a quick, healthy meal.

# Ingredient List:

→ Salmon & Marinade

01 - 4 salmon fillets, 5.3 oz each, skinless or skin-on
02 - 4 tablespoons low-sodium soy sauce
03 - 2 tablespoons honey or maple syrup
04 - 2 tablespoons fresh ginger, grated
05 - 2 garlic cloves, minced
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon sesame oil
08 - 1 teaspoon sriracha or chili paste, optional
09 - 1 tablespoon sesame seeds

→ Rice

10 - 2 cups jasmine or sushi rice
11 - 2.5 cups water
12 - Pinch of salt

→ Vegetables

13 - 1 cup shelled edamame, frozen or fresh
14 - 1 cup shredded carrots
15 - 1 red bell pepper, thinly sliced
16 - 1 cup baby bok choy or snap peas, sliced
17 - 2 green onions, thinly sliced
18 - 1 tablespoon sesame oil

→ Garnishes

19 - 1 avocado, sliced
20 - Extra sesame seeds
21 - Fresh cilantro or microgreens, optional
22 - Lime wedges

# Directions:

01 - Whisk together soy sauce, honey, ginger, garlic, rice vinegar, sesame oil, and sriracha in a mixing bowl. Reserve 2 tablespoons of marinade for drizzling before serving.
02 - Place salmon fillets in a shallow dish or resealable bag. Pour remaining marinade over salmon, turning to coat evenly. Refrigerate for 15-30 minutes.
03 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and simmer 15 minutes until water absorbs. Remove from heat, keep covered for 5 minutes, then fluff with fork.
04 - Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add edamame, carrots, bell pepper, and bok choy. Stir-fry 3-4 minutes until crisp-tender. Transfer to a plate.
05 - Remove salmon from marinade and discard used marinade. Add a splash of oil to the skillet if needed. Sear salmon over medium-high heat, 3-4 minutes per side, until cooked through and glazed. Sprinkle with sesame seeds.
06 - Divide cooked rice among four bowls. Top each with stir-fried vegetables, one salmon fillet, avocado slices, green onions, and garnishes. Drizzle with reserved marinade and serve with lime wedges.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting, turning plain salmon into something restaurant-worthy with almost no effort.
  • Everything cooks in under half an hour, and you only dirty two pans.
  • It feels indulgent and light at the same time, like treating yourself without the guilt.
  • You can prep the vegetables and marinade the night before, making dinner almost automatic.
02 -
  • Do not skip reserving some marinade before adding the salmon, using the marinade the raw fish sat in is a food safety risk.
  • Pat the salmon dry with a paper towel before searing if you want a crispy, caramelized crust instead of steamed edges.
  • If your skillet isn't nonstick, the honey in the marinade can stick and burn, so keep the heat at medium-high and don't walk away.
03 -
  • Use a fish spatula to flip the salmon, the thin flexible edge slides under delicate fillets without tearing them apart.
  • Let the rice rest off the heat for five minutes after cooking, this step makes it fluffy instead of gummy.
  • Toast your sesame seeds in a dry skillet until they smell nutty and turn golden, it takes thirty seconds and makes everything taste more intentional.
  • If your salmon has skin, sear it skin-side down first and press gently with the spatula to keep it flat and crispy.
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